Saturday, July 25, 2009

Black Bean, Mango, and Jicama Salad with Citrus Vinaigrette

Ok, yes, this is another black bean recipe, and another salad, but I have a new book to talk about today, and it’s a really good one. Back in May, I learned of this book on the excellent Dana Treat site. Dana always has beautiful and delicious-looking vegetarian food to share on her site, and she highly recommended this book and the author’s other books as well. I wasn’t familiar with the author, Jeanne Lemlin, but I was instantly intrigued and soon thereafter added Vegetarian Classics to my collection. Lemlin explains that by ‘classics’ she means popular dishes that have become favorites in the vegetarian realm. Rather than referring to ethnically or historically accurate meatless cuisines, these classics may have been adapted from traditional recipes including meat but are now well-loved as vegetarian dishes. Because of a small back-log problem, I only just recently got around to reading the book and cooking from it. I always say this, but every recipe looked like something I’d like as I started reading the book. The first chapter is Basics, and the roasted red pepper and walnut pesto and sun-dried tomato pesto instantly had me planning meals for both. In Soups, the vegetable chowder, the Armenian barley yogurt soup, and the thick corn and vegetable soup with herb dumplings are on my list. Then came Salads, and I headed to the kitchen to try this black bean and mango salad before even finishing the chapter.

I used the last of my freezer stash of cooked black beans. They were rinsed and drained and added to cubed mango, jicama, finely diced onion, and chopped jalapeno. A citrus vinaigrette was made from lemon, lime, and orange juices, red wine vinegar, minced garlic, olive oil, and salt and pepper. The chopped salad ingredients were mixed with some vinaigrette, and it was left to become a little happier for 30 minutes or so. Just before serving, cilantro was added to the salad. I scooped the chunky salad onto a bed of baby spinach leaves and garnished with sliced red, cayenne chiles. It occurred to me while making this that it would also be a great wrap filling with some spinach and some cotija or monterey jack cheese.

As we were eating this for dinner, Kurt inadvertently gave me one of the best compliments he could have. He mentioned something about how canned beans tend to have that particular taste about them, but they seemed different and so much better than usual in this salad. He went on to comment on how he enjoyed all the ingredients and flavors in the salad and that he thought it worked really well. I let him know the beans weren’t from a can and agreed that the salad was a hit.





21 comments:

  1. That salad looks very refreshing and flavorful!

    Cheers,

    Rosa

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  2. first, I really need to do that too and freeze beans. on the todo list now.

    Second I love jicama so this salad sounds perfect.

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  3. That looks like a lovely salad!

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  4. salads are good. I like the mango and jicama in this. It's been a long while since I've had both. I'm sure it goes great with the vinaigrette. yum!!

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  5. Yum, I love all the fresh ingredients in this salad! I'm completely addicted to black beans too :)

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  6. Sounds and looks delicious esp with the addition of chili. I'm always up for some beans =) I've never had jicama, wonder what they taste like.

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  7. I love jicama, but haven't had it in a salad like this before. Looks great!

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  8. MMMMM,...what a lovely & tasty looking: bean salad!!!

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  9. Jicama is favorite when it comes to salad because its crunchy. This salad is very tempting!

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  10. What a wonderful and savory looking salad, I get so inspired when i stop by.

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  11. There can never be either too much black beans or too many salads! I love the colors in this dish and those sliced cayennes promise a huge kick. Wow!

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  12. Hip Hip Hooray! I am so glad you are inspired by that book and I hope you continue to love it as much as I do. I haven't made this salad yet - it looks absolutely amazing and perfect for hot weather. I have to admit that I am lazy about making beans and I usually resort to canned. I do hate how mushy they are and that tinny flavor. Time to change habits.

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  13. jicama and i have not yet met, but i have no doubt that i would love this dish. once again, the colors, flavors, and textures of your creation appeal to me greatly--stop it already, would ya? i don't have any beans hydrated. :)

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  14. I love the sweet, tart and savory flavors in here. It's a beautiful salad!

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  15. Salad looks amazing. What a great combination of flavors. I'm hungry again!

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  16. Yum! The salad sounds and looks delicious and very summery. I am definitely trying it~ Thanks for the cookbook tip. I've been wanting a new vegetarian cookbook.

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  17. I have not thought black beans to be used in salad. It looks like a great salad for hot summer days. BTW, forgot to tell you a long ago that I like your new header : )

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  18. We just got a humongous Jicama, the kind my 3 year old finds heavy:-) I have never thought of pairing it with mango & beans! & i love yoru dressing.

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  19. Lisa, this is an unusual combo but I'm quickly warming up to it. I love Jicama and the hint of apple it has.

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  20. That salad looks so delicious and healthy! I really love the jicama and the mango in this salad, so refreshing!

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